Venison Recipes

Chili & Soup

MORTON TENDER QUICK mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. MORTON TENDER QUICK mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. MORTON TENDER QUICK mix can be used interchangeably with MORTON SUGAR CURE (Plain) mix. It is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

LAWRY’S® Seasoned Salt is the original seasoned salt created in 1938 at the world famous LAWRY’S® The Prime Rib Restaurant in Beverly Hills. Lawry’s unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles. The possibilities are endless.

Quickie: For Whitetail or Mule Deer, marinate meat in buttermilk overnight. This tenderizes the meat as well as removes a lot of the potential gaminess of the flavor. (Gaminess can be caused by the deer’s diet (strong herbs & forbs), prolonged stress at harvest (chase), not bleeding out properly, bad shooting (gut shot), bad field dressing (not removing scent glands, not cooling properly, etc.). Some cooks prefer to use vinegar as a marinade (rinse vinegar off before cooking).

Mix first 9 ingredients and form into eggs. Roll ‘eggs’ in flour or corn meal and fry in 350 degrees oil for about 5 minutes turning frequently as not to burn. Don’t have meat mixture too dry or flour won’t stick well (add cold water if necessary). These can be made in advance and reheated. If you serve at Easter, you can create a nest by using lettuce and thin strips of vegetables. Use any dipping sauce or even ranch dressing.

Mix all ingredients in large plastic bowl. Let stand for 24 hours in frig. Mix again and let stand another 24 hours. Stuff sausage into small link casing or large summer sausage casing. When the casings are full and sized, cook the sausages in the oven for 8-10 hours on 175 degrees, with space between them. Remove from oven and let cool. Hang them to dry in cold area or store in frig.

Mix all ingredients together well. Form into two rolls about 11/2 – 2 inches in diameter and wrap in aluminum foil. Roll them in the foil to get them nice and round. Let sit over night or 12-18 hours in fridge.

Preheat oven to 300 degrees. Take sausage and poke several holes in the bottom, through the foil. Use fork or ice pick. Next, fill a pan with 1-11/2 inches of water. Put the sausage with the holes down in the pan. Cook for 11/2 hours. Remove from oven and rewrap with foil. Keeps for 2-3 weeks in the fridge and 9 months in the freezer.

Grind meat once through 3/8” plate and once through 3/16” plate. Mix all seasonings and ice water into meat thoroughly. Stuff meat into casings. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. Raise smokehouse temperature to 165 degrees for about 3 hours to reach 142 degrees internal temperature of sausage. No hotter. Remove from smokehouse and cool in cold water until the internal temperature of the sausage drops to 120 degrees. Air cool to room temperature. Refrigerate and enjoy.

Mix meat and seasoning in large bowl. Use ½ pound meat per casing. Use a rolling pin to cram it down in, but gently so you don’t burst the casing. Place sausages on a BBQ grill until juices split the casing and bubbles come out. Serve on your favorite buns.

V.C wonders if these need some bacon ends or other pork ground in to keep from being too dry…depends on type of venison.

Steak & Roast

Depending on your type and condition of venison, you may want to marinate your steaks overnight in buttermilk. Rinse and dry before beginning recipe.

Put a dash of lemon pepper on each side of the steaks. Put the whole package of bacon in a deep fry pan on medium to high heat until there is a lot of liquid fat. Remove the bacon before it gets over crisp. Add the onions to the bacon fat, till tender, then add the steaks. Salt to taste while cooking. Flip the steaks only once. Lastly, add the bacon and mushrooms just before the steaks are done. Add some Worcestershire Sauce to mixin’s in the fry pan to add some rich flavor.

Trey’s New York Slow Cooked Catalina Venison Roast
Slow Cooker Venison Roast….This is simple and well worth the wait. Take one average Deer Roast, soak in salt water if preferred. Add to Crock pot, season with salt and pepper. Add sliced onions and green peppers. Pour in one large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns.

Jennifer’s Minnesota Valley Ranch Venison Roast
Place a 3# venison roast in a crock pot. Sprinkle one packet of Hidden Valley Ranch Dressing Mix over it and cook on low for about 5 hours. Serve on rolls. The meat will fall apart and will be moist and delicious. If you have any doubts about your roast being dry in the beginning, add one cup of water.

Brian’s Iowa Crock Pot Roast with French Dressing
Place a medium Venison Roast in Crock Pot. Season with salt, pepper, crushed garlic, and fresh or dried onion flakes. Add full bottle of French Dressing. Add 1 bottle green olives, halved, and without seeds. Optional: Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite!

Jeff’s Pennsylvania Venison Neck Roast
Preheat oven to 350 degrees. Start with a Reynolds Brown ‘n serve bag & a roasting pan. Next, slice onions, carrots, and celery and season lightly with salt and pepper. Rinse roast and pat dry. Season all over lightly with salt and pepper to taste. Put a couple of Tablespoons of flour in far corner of roasting bag to follow bag instructions. Place your roast in the bag and place the bagged roast in the roasting pan. Put your sliced vegetables around the sides of the roast. Next core and slice thin, 1 Red Delicious apple. Place the apple slices on top of the roast. Add some butter patties and a 1/4 cup water. Seal bag and cut some vents in top per bag instructions. Put your roast in the 350 degree oven for 1-2 hours depending on the size. Remove from bag and serve. Goes great with mashed potatoes.

Stephanie’s Minnesota Friendship Tenderloins
Depending on your experience with this harvest, you may or may not want to marinate these steaks for several hours or over night before beginning recipe.
In a bowl, take Dry Pancake Batter and add your favorite seasonings. Rinse Venison Tenderloins and pat dry. Place tenderloins in pancake mixture, coating both sides. Using a cast iron skillet or frying pan, heat olive oil or butter until hot.
Place coated venison in pan, brown on both sides for two to five minutes depending on thickness of steaks and your doneness preference. The tenderloins will melt in your mouth. If you like onions, you can add onions to the pan before adding the coated tenderloins.

J R’s Garlic Buttered Venison Loins
2 Venison Loins (cut in slices about 1/4inch thick)
5 tsp. butter
1 tsp. minced garlic
Heat Frying pan and put butter in. When butter is melted, sprinkle minced garlic over butter (spread out). Put venison loins in immediately. When loins are light brown, flip them. When both sides are brown, let sauté for about 1 minute making sure they don’t over-cook. Put on a warm plate. If there is any juice left in the pan, poor over top and they’re ready to serve. Only takes about 10-15 minutes.

Jim’s Missouri Venison Steak/Tenderloin au Vin Rouge
Venison steaks for four
1 dash sweet basil
1 dash tarragon
Salt, pepper and garlic to taste
3 tablespoons olive oil
1 cup burgundy, or your favorite red wine
1 tablespoon Butter
1/2 cup diced shallots
1 cup beef stock
1 tablespoon flour
Salt, pepper to taste
1 clove garlic; crushed
1/2 cup diced shallots
If venison is frozen, allow to thaw in a cool place for at least 24 hours. Do not thaw any premium meat in microwave!
Spray or rub meat with a small amount of olive oil.
Rub meat with crushed garlic, or sprinkle generously with garlic powder and
salt and pepper to taste.
Add pinch of sweet basil and tarragon over the meat. Be careful not to
over-spice!
Heat oil in a skillet over high heat.
Add venison and lower to med. heat. Cook about 4 minutes per side.
Remove meat, and keep warm.
In the same skillet, add wine all but 2 tablespoons, add butter and allow
to melt. Add stock. Cook for 10 min. to reduce the liquid.
Add shallots (or diced onion) and mushrooms. Cook until tender.
Remove skillet from heat. Stir in flour, stirring constantly to infuse any
lumps. Replace skillet on med. heat.
Cook slowly about 5 minutes to thicken. Stir in the remaining wine.
Return venison to the sauce and spoon sauce over the meat. Simmer 3-4
minutes per side.
Place meat on platter and smother with sauce. Serve immediately.

Ron’s Nevada Campfire Venison Roast
2 lbs Venison Roast
2 large onions, sliced
All of the following to your taste:
Lemon pepper
Pepper
Lawry’s Seasoned Salt
Garlic Salt
Add a 1/4 can of your favorite beer before enclosing the roast and all ingredients in 7 layers of aluminum foil.
Put directly into hot bed of coals in the campfire. No Flames!
Let roast cook on each side for 12 minutes. If you like it well done, leave roast on each side for 15 minutes.

Angela’s Massachusetts Rolled Stuffed Roast of Venison
6 slices of bacon
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
1/3 c. seasoned dry bread crumbs
2 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half
Heat oven to 325 degrees. Fry first part of bacon and reserve 3 Tbsp. of fat. Drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt, and pepper. Rinse and pat dry the venison roast. Spread vegetable mixture on roast. Roll up jelly-roll style, rolling with the grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 30 minutes per pound.
This roast takes a little time to make, but it is well worth all the effort. It tastes wonderful. Excellent flavor and aroma.

Poke holes in the roast with a carving fork. Place Roast in Crock Pot with Salt, Pepper, Onion, celery, garlic and Coca Cola. Slow cook all day…start this one in the morning, before work.
Once you get home check the roast. It should fall apart. Remove meat from pot and chop meat up into small pieces, drain and put in mixing bowl. Drain off juice from vegetables in the pot. Pour the veggies from the crock pot into the mixing bowl, adding the raisins and BBQ sauce (enough to your liking). Mix well and serve over buns with chips. This is a great Tailgate winner, reheating it on the grill.

Fried & Grilled

Coming soon

Bake & Broil

Coming soon

Seasonings

MORTON TENDER QUICK mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. MORTON TENDER QUICK mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. MORTON TENDER QUICK mix can be used interchangeably with MORTON SUGAR CURE (Plain) mix. It is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

LAWRY’S® Seasoned Salt is the original seasoned salt created in 1938 at the world famous LAWRY’S® The Prime Rib Restaurant in Beverly Hills. Lawry’s unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles. The possibilities are endless.